I have a pack of the Verdant yeast as well, waiting to use that in a Hazy IPA sometime, maybe over the summer. I'm gonna throw out another Fermentis yeast that doesn't get too much attention. S-33, to me it's ballpark flavor profile and mouthfeel of Wyeast 1969. It gets to work fast, goes hard and leaves a bit of sugars behind, doesn't drop clear like 1969 but for a few beers I really like it. English Porter, Stouts, Amber Ales, Browns...middle of the road ales where you can go either American or English yeast.